The story below is from our July/August 2021 issue. For more stories like it, Subscribe Today. Thank you!
Summer fun – and a delicious new trend – has never tasted so good!
Ashley Cuoco
Baja shrimp foil packets
One of the most delightful things about summer is enjoying the bounty of fresh local foods. Red ripe tomatoes, cucumbers, peppers and corn plucked right out of the garden. Grab handfuls of fresh herbs to enhance the flavors of sweet and savory dishes. Locally produced sauces are the perfect accompaniment to summer recipes. Add extra ripe tomato flavor with an unexpected ingredient – Bloody Mary Mix – made right here in Virginia.
A fun new trend these days is “Jarcuterie” – possibly because of the desire to serve individual servings of food during the pandemic, rather than serving buffet style. Place charcuterie in small mason jars, add cubes of cheese, pickles, fresh veggies and nuts to make colorful snacks that your guests will love. Foil packets are another way to serve individual portions, ready in just minutes and your grill stays nice and clean, too.
Virginia Jarcuterie
1 serving
Ashley Cuoco
Jarcuterie
Use ¼ quart (1 cup) mason jars. In each jar place:
- 2 tablespoons Virginia peanuts
- 2 tablespoons glazed pecans
On a skewer, place:
- 2 bread and butter pickles and a cherry tomato
On a second skewer, place:
- 2 cubes Virginia semi-firm or cheddar cheese
Place a slice of Virginia ham, rolled up in the jar beside the skewers. Add a couple of sprigs of fresh thyme and a sprig of rosemary. Place a celery stick filled with pimiento cheese on top of each jar. Cover jars with plastic wrap and chill until service.
Wine pairing suggestion: Great Valley Farm 2019 Chambourcin Rosé, $21 range
Baja Grilled Shrimp Foil Packets
2 servings
- 8 colossal shrimp, peeled and deveined
- ½ cup Back Pocket Provisions Baja Bloody Mary mix
- 4 tablespoons Clark and Hopkins Chesapeake Bay Artisan Pepper Sauce
- 1 ear fresh corn on the cob – cut into 4 wheels
- 1 cup cooked jasmine rice
- 8 green onions, chopped
- 1 lemon cut into 5 wheels, seeds removed
- 4 tablespoons chopped fresh dill
- 2 tablespoons non-pareil capers
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 4 tablespoons Back Pocket Provisions Baja Bloody Mary mix
- Cocktail sauce for serving
Place shrimp in flat container with lid. Place Bloody Mary mix and pepper sauce in a small bowl. Stir to combine. Pour Bloody Mary mixture over shrimp. Cover and place in refrigerator for 2 hours or overnight. Shake container several times during marinating.
Preheat grill to 350 degrees Fahrenheit. Cut 2 sheets of aluminum foil – 14 inches each. Lightly spray sheets with vegetable spray. On each sheet of foil place ½ cup cooked rice. Drizzle rice with 2 tablespoons Bloody Mary mix. Top rice with 4 shrimp, 4 wheels of corn, 2 tablespoons chopped dill, 1 tablespoon non-peril capers, 1 tablespoon parsley and cilantro. Fold foil packets to securely seal all ingredients in the packet.
Place foil packets on grill and cook for approximately 9 minutes or until fully cooked. Serve shrimp packets with cocktail sauce.
Wine pairing suggestion: Sean Minor 2019 Sauvignon Blanc, $13 range
Italian Herb Cheese Spread
- 8 ounces Mascarpone cheese
- 4 tablespoons finely grated Parmesan cheese
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh basil
- 2 tablespoons finely chopped shallots
- ¼ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 2 tablespoons non-pareil capers
- 4 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Stacy’s Parmesan and Rosemary Cheese Petites crackers and toasted baguette slices for serving
Place mascarpone cheese in a mixing bowl. Add parmesan cheese, dill, basil, shallots, salt, pepper, garlic, capers, lemon juice and zest. Stir to combine all ingredients. Cover and place in refrigerator for 2 hours or overnight. Serve with Stacy’s parmesan and rosemary cheese petite crackers and toasted baguette slices.
Wine pairing suggestion: Elena Walch Müller Thurgau 2019, $19 range
Gazpacho Salad with Brioche Croutons
This fun summer salad (minus the brioche croutons) can be used as a taco topper, served over angel hair pasta as a no-cook pasta sauce or add chilled cooked pasta and pepperoni to make a quick pasta salad.
6 servings
To make brioche croutons:
- 4 (1.25 ounce) Brioche rolls
- 4 tablespoons butter, melted
Preheat oven to 350 degrees Fahrenheit.
Line baking sheet with aluminum foil and lightly spray with vegetable spray.
Cut brioche rolls into 3/4 inch cubes. Place cubes in an even layer on baking sheet. Drizzle butter over cubes and toss to cover cubes with butter. Bake for 3 – 5 minutes until golden brown. Watch carefully while baking, croutons burn easily. Remove from oven and allow to cool.
To make gazpacho salad:
Chill salad bowl in freezer while preparing salad.
- 1 yellow bell pepper, cored, seeded and chopped into small pieces
- 16 ounces red ripe cherry tomatoes, cut into thirds
- ½ English cucumber, peeled, seeded and chopped into small pieces
- ¼ cup red onion, chopped fine
- 1 stalk celery, chopped fine
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
To make dressing:
- 6 fresh basil leaves, chopped fine
- 1 clove garlic, minced
- ¼ cup Clark and Hopkins Chesapeake Bay Bloody Mary Mix
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 tablespoon olive oil
- ½ teaspoon white balsamic vinegar
- 3 tablespoons Urban Accents Tangy Tomatillo Garlic Taco Simmer Sauce
Place yellow bell pepper, cherry tomatoes, cucumber, red onion and celery in a chilled salad bowl. Sprinkle with salt and pepper and toss. Set aside while preparing dressing.
Place basil leaves, garlic, Bloody Mary mix, lime juice, sugar, olive oil, balsamic vinegar and taco simmer sauce in blender container. Blend on medium-high until all ingredients are well blended.
Pour dressing over salad and toss to coat salad ingredients with dressing.
To serve: Place salad on chilled salad plates and top with brioche croutons
*Buy it local: Wines: Mr. Bill’s Wine Cellar • Back Pocket Provisions Baja Bloody Mary Mix: Crystal Spring Grocery Co. or online • Clark and Hopkins Artisan Pepper Sauce: Big Lick Gifts, Valley View Mall or online • Clark Hopkins Chesapeake Bay Bloody Mary Mix: Food Lion • Urban Accents Tangy Tomatillo Garlic Taco Simmer Sauce: Fresh Market • Stacy’s Parmesean and Rosemary Cheese Petites: Kroger Deli
The story above is from our July/August 2021 issue. For more stories, subscribe today or view our FREE digital edition. Thank you for supporting local journalism!